Recipe by Leslie in Texas
Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They're yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.
Top Review by BeachGirl
Delicious, light, golden-brown waffles. DH awarded them one of his few 5-star ratings. I followed the recipe exactly, but ended up adding about 1/4 cup more liquid. Very easy to mix and store. Although I usually prefer pancakes, these were extremely good. NOTE: The batter expands (rises) quite a bit when refrigerated, so mix and store in large container.
- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 cup vegetable oil
- 2 cups warm milk
- 1 (1/4 ounce) package yeast, dissolved in
- 1⁄4 cup water
- 3 1⁄4 cups flour
Directions See How It's Made
- Mix eggs, salt, sugar and oil in a large bowl.
- Heat milk to lukewarm.
- Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
- Cover and refrigerate overnight.
- Heat waffle maker according to instructions and make waffles.
- One cup batter makes four waffles.